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seeds - 1/2 cup
paste - 1 small cup
- 1 small piece
Til (sesame seeds) - 1 tbsp
(grated) - A handful
- 2 tbsp
(white, split) - 2 tbsp (for chutneys)
- small piece
Mustard - 1 tbsp
- 2-3 stems
Oil - 4-5 tbsp
Salt to taste
How to Make Methi Goju
Roast the methi seeds in a pan on low flame for 5 mins (don't let the seeds turn black).
Grind the seeds (not too finely) and keep aside.
Grind the til, red chilli, tamarind, jaggery, coconut and channa into a fine paste using a little water.
Pour the powdered methi in a vessel, add a cup water and let it cook.
Keep adding water as methi needs a lot of water to cook.
After some time, add salt, turmeric, tamarind paste and continue cooking.
After 10 mins, add the til-coconut-jaggery paste and let the mixture boil until it turns thick like chutney.
Add more jaggery or tamarind if it tastes bitter.
Add a tadka of mustard, oil and curry leaves.
Serve hot with rice and ghee or with roti.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.